Rinse sausage and place in a medium skillet. Cover with water.
Simmer 3 minutes to decrease sodium. Discard sodium water.
Use a thick towel to wipe skillet dry. Use paper towels to wipe boiled sausage dry.
Drizzle 1 tablespoon of vegetable oil in the skillet. Add sausage links. Cook over low-medium heat until sides are lightly browned (2-3 minutes).
Chop into small pieces. Pour into pot with cooked beans.
Add sauteed onions, diced tomatoes, sprinkle in ham seasoning packet, 1 tablespoon of Liquid Smoke, 1 teaspoon of chili seasoning (not chili powder), salt to taste and coarse ground black pepper to taste. Add 1/4 cup of BEAN SOUP. If you prefer thinner chili, add more soup until satisfied. Stir lightly to combine.
Simmer 7 minutes.
Taste a cooled sample. If desired, add another 1/2 teaspoon of chili seasoning (not chili powder) and 1/2 teaspoon of Liquid Smoke. Stir until well combined. Taste again. Add more seasonings if desired.
Serve hot.